Spraying / Airbrushing
* stainless steel plate or paper
* cocoa butter
* airbrush with compressor
* hollow figure at room temperature or deep freeze temperature
Mix cocoa butter (50%) and milk or dark chocolate (50%) and let
them melt at ±40°C. Mix well together. Allow to cool to 35°C before
spraying. Put the mix into the airbrush container.
If you want to spray with a white chocolate, you need to change the proportions slightly: 60% white chocolate and 40% cocoa butter. White chocolate is always more fluid than the other types of chocolate.
Stick the hollow figure onto a chocolate 'foot' with tempered chocolate. If not, then use a receiver or holder to ensure that the figure remains fixed and stable while spraying. Put some paper or a stainless steel plate under the figure. During spraying the mixture can easily spread around.
Spray from about 40 to 50cm away from the figure.
Are you spraying a hollow figure at room temperature? Then the
cocoa butter-chocolate mixture spray will leave a light glazing
Are you spraying a hollow figure at deep freeze temperature? Then the spray will leave a velvety finish.
Leave to harden for half an hour or so. Be careful to avoid finger marks when you move the figure.
Cocoa butter Callebaut CB.
All coverings with a total fat content of 35% (cocoa butter and milk fat) are suitable.